Preheat the grill to high
Put the chilies on a tray and under the grill, flipping as needed, until the skins blister and blacken on all sides, 2 to 3 minutes per side
Transfer the chiles to a large bowl, cover with plastic wrap, and let cool for 10 minutes
Stem and peel the chilies
Put the chillies, garlic, basil, oregano, celery seeds, a big pinch of salt, and 1/2 tsp. pepper in a food processor. With the machine running, slowly add the vinegar and process until smooth
You can strain the sauce through a fine sieve and season to taste with more salt
Transfer to bottles and keep in the fridge

Melt the chocolate in a bowl over barely simmering water
Pop the hazelnuts into a bowl of a blender and blitz until fine
Pour the chocolate in, followed by he oil and vanilla
You can add sifted icing sugar to taste

Pop the seeds in a bowl with the vinegar and ale and leave in the fridge overnight
Stir in the remaining ingredients
Blend 3/4 of the mixture in a food processor until smooth and combine with the remaining seeds

Roast the whole seeds in a dry pan for 1 minute, grind and mix with the other spices

Ghee

Melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin into a jar, leave to cool and refrigerate